Makes one 10-inch Bundt cake
If you like, use a straight-sided 10-inch tube pan; after buttering, cut a piece of parchment paper to fit the bottom, then butter and flour the paper. Choose a baking apple.
CAKE
Butter (for the pan)
Flour (for the pan)
3 cups flour
1 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 tablespoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cardamom
1 1/4 cups chopped walnuts, lightly toasted and cooled
1 cup (2 sticks) unsalted butter, melted and cooled
3 tablespoons canola oil
2 cups granulated sugar
4 eggs
2 3/4 teaspoons vanilla extract
3 1/2 cups lightly packed, peeled, and shredded apples (shred on large holes of a grater)
Set the oven at 350 degrees. Lightly butter a 10-inch Bundt pan. Dust it with flour, tapping out the excess.
In a bowl, sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cardamom.
In a small bowl, toss the walnuts with 2 teaspoons of the flour mixture.
In an electric mixer, blend the butter and oil on medium-low speed for 1 minute. Add the sugar and beat on medium-low speed for 1 minute. Beat in the eggs, one at a time, mixing for 45 seconds after each addition. Increase the speed to medium-high and beat for 2 minutes; this beating is crucial to the texture and volume of the finished cake.
Blend in the vanilla. On low speed, add the flour mixture in 3 additions, scraping down the sides of the bowl often with a rubber spatula.
Blend in the apples. Remove the bowl from the mixer stand. With a spoon, stir in the walnuts. Spoon the batter into the pan and smooth the top with a rubber spatula.
Bake the cake for 60 to 65 minutes or until a toothpick inserted into the cake is clean or with a few stray crumbs attached when withdrawn. The cake will pull away slightly from the sides of the pan. Set the cake on a rack to cool for 15 minutes. Turn it out of the pan. Place a sheet of waxed paper under the rack to catch any drips of glaze.
GLAZE
1 1/2 cups confectioners' sugar
1/2 teaspoon ground cinnamon
Pinch of salt
1 1/2 tablespoons unsalted butter, softened and cut into 4 pieces
3 tablespoons apple cider
In a bowl, sift the confectioners' sugar, cinnamon, and salt.
With a hand-held electric mixer or by hand, add the butter and apple cider. Beat the mixture on low speed only until the mixture comes together. Press a piece of plastic wrap directly on the surface of the glaze and set it aside for up to 30 minutes.
While the cake is still warm, spoon and spread the glaze on the top of the cake, letting it flow down the sides. Let the cake stand for 1 hour before cutting into slices with a serrated knife.
Source: Boston Globe September 26, 2007 Lisa Yockelson
tags: vegetarian